Sheet Pan Shrimp with Tomatoes and Asparagus

Ingredients

• Shrimp

  raw

  12 oz or 340g

• Olive oil

  2 ¼ tbsp or 30g

• Salt

  table

  ¾ dash or 0.3g

• Black pepper

  ground

  ¾ dash or 0.08g

• Asparagus

  raw

  3 cup or 402g

• Cherry tomatoes

  red, raw

  2 ¼ cup cherry tomatoes or 335g

Directions

1. Preheat the oven to 400°F.
2. In a medium bowl, combine the shrimp with one-third of the olive oil, salt, and pepper. Toss to coat and set aside.
3. On a baking sheet lined with aluminum foil or parchment paper, arrange the asparagus and cherry tomatoes on the sides, leaving the center open for the shrimp.
4. Drizzle the vegetables with the remaining olive oil, sprinkle with salt and pepper, spread out in an even layer, and roast for 10 minutes.
5. Remove the sheet pan from the oven and place the shrimp in the center in an even layer. Roast for an additional 8 minutes. Serve.